Nutritional facts
PER SERVING: about

Method

Preheat oven to 425°F. Line baking sheet with parchment paper.

On prepared pan, toss together potatoes, 1 tbsp of the oil and 1/4 tsp each of the salt and pepper until combined. Bake until almost tender, about 10 minutes. Add green beans; toss to combine. Cook until vegetables are tender and lightly browned, about 10 minutes.

Parsley Vinaigrette: Meanwhile, in large bowl, whisk together oil, parsley, vinegar, garlic, salt and pepper. Reserve 1/3 cup of the mixture in small bowl. Add roasted vegetables to remaining mixture, tossing to coat.

In skillet, heat 1 tbsp of the oil over medium-high heat. Cook half of the turkey, flipping once, until browned and no longer pink in centre, about 4 minutes. Repeat with remaining 1 tbsp oil and turkey.